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Spiced Black Bean Soup

Cut the prep time of budget-friendly dried beans with the help of an Instant Pot, which doesn’t require them to be soaked ahead of time.

Serves 6
Ready in 60 mins
Prep time 5 mins
Cooking time 55 mins
344 calories per serving


> 8 cups water
> 1 (16 oz) pkg dried black beans, picked over
> 6 cloves garlic, peeled
> 1 tbsp olive oil
> 1 tbsp chili powder
> 2 tsp ground cumin
> 1 tsp dried oregano
> 1 tsp salt
> 2 bay leaves
> 2 tbsp lime juice
> 1 avocado, peeled, pitted, and thinly sliced

For Serving:

> Cilantro leaves
> Sour cream


In an Instant Pot, add the water, black beans, garlic, oil, chili powder, cumin, oregano, salt, and bay leaves.
Seal and set to high pressure. Cook 25 min. Let natural release for 30 min.
Remove and discard bay leaves. Stir in the lime juice. Remove 3 cups beans from the Instant Pot and reserve. Using an immersion blender or regular blender, purée remaining bean mixture. Stir in reserved beans. Season with salt and pepper to taste. Ladle into bowls and garnish with the avocado, cilantro, and sour cream.

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